Meatballs in a tomato and lentil sauce
By James Tanner
From Ready Steady Cook
Ingredients
For the sauce
- slice pancetta, chopped into cubes
- Β½ onion, chopped
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 55g/2oz tinned lentils, drained
- 100g/3Β½oz tinned cherry tomatoes, drained
- small handful fresh basil leaves, torn
For the meatballs
Method
Place the pancetta into a saucepan over a high heat and fry until crisp and golden.
Lower the heat to medium and add the onion and soften.
Add the sugar and vinegar and cook for two minutes.
Add the lentils and tomatoes and simmer for five minutes.
For the meatballs, place all the meatball ingredients into a food processor and blend until combined.
Transfer the meatball mixture onto a clean work surface and using your hands, shape into meatballs.
Heat the olive oil in saucepan over a high heat and fry the meatballs until golden and cooked through.
Add the basil to the sauce and stir through, then transfer into a shallow serving bowl.
To serve, place the meatballs on top of the sauce.